Quinoa with Cabbage and Green Beans

Here’s an easy dish to highlight super-nutritious quinoa. With a flavorful sauté of onion, cabbage, and green beans, this needs very little in the way of seasoning. Serve with a simple bean dish and a colorful salad or slaw for an easygoing meal. Photos by Hannah Kaminsky.

Serves: 6

1 cup raw quinoa (any variety)

2 cups vegetable broth or water with 1 vegetable bouillon cube

2 tablespoons olive oil

1 large red or yellow onion, quartered and thinly sliced

8 to 10 ounces fresh slender green beans, trimmed and cut into
1-inch lengths (use thawed organic green beans if fresh are
out of season, or as a shortcut)

4 cups thinly shredded green cabbage (regular, savoy, or nappa)

2 tablespoons minced fresh dill, or more, to taste

1 tablespoon poppy or sesame seeds, optional

Salt and freshly ground pepper to taste

Rinse the quinoa in a fine sieve and combine in a saucepan with the broth. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.

Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium-low heat until translucent. Layer the cabbage and green beans over the onions, cover, and cook for 5 minutes.

Uncover, turn the heat up to medium-high, and sauté, stirring frequently until all the vegetables are lightly and evenly browned.

Transfer the cooked quinoa to the skillet and stir it in. Sauté for 3 to 4 minutes longer, stirring often. Add the dil and optional poppy seeds, season with salt and pepper, and serve.